UNIVERSITY  OF  ILLINOIS  BULLETIN 

Issued  Weekly 

Vol.  XV  SEPT.  24,  1917  No.  4 

[Entered  as  second-class  matter  December  11,  1912,  at  the  post  office  at  Urbana,  Illinois 
under  the  Act  of  August  24,  1912] 


SYLLABUS 

OF 

Domestic  Science  and  Domestic  Art 

FOR  THE 

High  Schools  of  Illinois 

First  Edition  1911 
Second  Edition  1914 
Reprint  1917 


PUBLISHED  BY  THE  UNIVERSITY  OF  ILLINOIS 
URBANA 


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INTRODUCTION 


■zl,23  s 

1917 


For  the  information  of  those  interested  the  following  notes 
concerning  the  development  of  this  Syllabus  are  hereby  given. 

In  1907,  believing  that  the  time  had  come  for  more  determined 
efforts  to  introduce  domestic  science  and  domestic  art  into  the  public 
schools  of  Illinois,  the  Department  of  Household  Science  of  the  Uni¬ 
versity  of  Illinois  invited  a  few  interested  persons  to  consider  such 
plans  with  them  at  the  time  of  the  High  School  Conference,  November, 
1907.  As  a  result  of  that  meeting  the  following  persons  were  chosen 
to  serve  as  a  committee :  Miss  Isabel  Bevier,  Chairman ;  Mrs.  Mary 
Pierce  Van  Zile,  Miss  Carrie  Galt,  Miss  Helena  M.  Pincomb,  Mr.  J.  H. 
Browning,  and  Mr.  T.  C.  Clendenen. 

This  committee  undertook  the  preparation  of  a  syllabus  for  the 
unifying  of  the  work  in  domestic  science  and  domestic  art  in  the  high 
schools  of  the  state.  Owing  to  the  unorganized  condition  of  the  work, 
the  committee  found  it  necessary  to  make  a  syllabus  flexible  enough 
to  meet  very  different  conditions.  It  seemed  to  them  better  to  suggest 
an  orderly  development  of  the  subjects  Food,  Clothing,  and  the  Home 
and  to  leave  to  individual  schools  the  selection  of  the  work  as  well  as 
the  allotment  of  time  to  each.  In  July,  1908,  the  syllabus  was  pub¬ 
lished.  In  November,  1908,  it  was  discussed  in  the  newly  organized 
Domestic  Science  Section  of  the  High  School  Conference.  A  new  com¬ 
mittee  consisting  of  the  following  persons  was  appointed :  Miss  Helena 
M.  Pincomb,  Chairman;  Miss  Jenny  Snow  and  Miss  Carrie  Galt.  This 
committee  was  asked  to  formulate  a  definition  for  a  unit  of  entrance 
credit. 

The  committee  defined  one  unit  of  entrance  credit  in  Household 
Science  as  follows: 

a.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
two  recitation  periods  a  week  in  foods. 

b.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
one  recitation  period  a  week  in  clothing. 

c.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
two  recitation  periods  a  week  on  the  home.  (Two  periods  of  labora¬ 
tory  work  are  considered  equivalent  to  one  period  of  prepared  work.) 

1.  Of  the  above,  (a)  will  be  accepted  as  a  unit’s  work. 

2.  Two  half  units  taken  from  a  and  b,  or  a  and  c,  or  b  and  c  will 
be  accepted  as  a  unit’s  work. 

The  syllabus  is  recommended  as  a  basis  for  a  unit  of  entrance 
credit. 

The  work  is  to  be  done  by  trained  teachers  with  individual  equip¬ 
ment  as  determined  by  inspection. 


2 


This  definition  was  adopted  by  the  Domestic  Science  Section  of 
the  High  School  Conference  in  November,  1909,  and  by  the  Univer¬ 
sity.  It  was  also  voted  that  the  syllabus  should  be  revised.  The  work 
of  revision  was  given  into  the  hands  of  the  new  executive  committee 
for  the  year  1909-10,  Miss  Helena  M.  Pincomb,  Chairman,  Miss  Helen 
M.  Day,  Miss  Carrie  Galt,  Miss  Kate  L.  Brown,  and  Miss  Isabel  Bevier, 
ex-officio.  The  revised  copy  was  adopted  by  the  Domestic  Science  Sec¬ 
tion  of  the  Conference  November  18,  1910. 

The  committee  offers  the  following  explanation  of  the  revision. 
First,  in  accordance  with  the  vote  of  the  last  meeting  the  terms  theory 
and  practice  have  been  changed  to  recitation  and  laboratory;  and  the 
name  Syllabus  of  Domestic  Science  for  the  High  Schools  of  Illinois  to 
Syllabus  of  Domestic  Science  and  Domestic  Art  for  the  High  Schools  of 
Illinois.  The  general  plan  of  the  Syllabus  has  not  been  changed.  It 
has  been  amplified  by  the  addition  of  related  work  and  references. 

Second,  an  orderly  development  of  the  subject  has  been  attempted, 
but  the  limits  of  time  or  material  may  in  some  cases  modify  the  prac¬ 
tice;  for  example,  the  kitchen,  fuels  and  water  are  placed  at  the 
beginning  of  the  food  course,  but  it  is  not  the  thought  of  the  commit¬ 
tee  that  several  lessons  will  be  spent  on  this  before  taking  up  the 
subject  of  fruit. 

Third,  owing  to  existing  conditions  the  committee  feels  that  the 
amount  of  work  covered  in  one  year  must  vary,  but  suggests  that  the 
work  in  clothing  should  be  preceded  by  “ sewing”  in  the  grades,  and 
that  the  course  in  foods  should  be  preceded  by  “cooking”  in  the  grades 
and  by  at  least  one  course  in  elementary  science  in  the  high  school. 

Fourth,  the  course  on  the  home  seems  to  the  committee  very  desir¬ 
able  work  for  the  senior  year.  It  begins  with  a  study  of  homes  of 
primitive  people,  but  passes  quickly  to  the  planning,  construction  and 
sanitary  aspects  of  a  modern  house,  its  furnishings  and  care.  In  con¬ 
nection  with  the  care  of  the  house  the  care  of  the  individual  and  the 
family  are  considered  and  their  relation  and  responsibility  to  the  com¬ 
munity.  Here,  too,  attention  is  given  to  the  economic  side  of  household 
management  and  to  the  importance  of  the  home. 

Fifth,  the  committee  for  the  present  year  are  to  consider  the 
relation  of  the  topics  food,  clothing,  and  the  home  to  the  other  subjects 
of  the  curriculum  especially  in  regard  to  the  time  required,  and  to 
their  place  in  the  curriculum,  so  that  the  syllabus  may  gain  in 
definiteness. 

The  Committee  hereby  expresses  their  appreciation  of  the  helpful 
suggestions  of  many  teachers  and  ask  for  a  continuance  of  their  favors. 

Committee  for  1910, 

Helena  M.  Pincomb,  Chairman 
Helen  M.  Day 
Carrie  Galt 
Kate  L.  Brown 
Isabel  Bevier 


SYLLABUS 

FOOD 


RECITATION 

LABORATORY 

The  kitchen. 

List  and  care  for  articles  in  desk. 

Shape  and  size. 

Clean  and  conveniently  arrange 

Equipment. 

cupboards. 

Desk  and  individual  equip- 

Care  of  sinks  and  supply  tables  by 

ment. 

different  girls — housekeepers. 

Cupboard  and  group  equip- 

Clean  refrigerator. 

ment. 

Wash  dishes  and  towels. 

Sinks  and  supply  tables. 

Care  for  burners  and  ranges. 

Refrigerator. 

Read  gas  meter. 

Burners  and  ranges. 

Calculate  cost  of  gas  per  hour. 

Care  of. 

Reasons  for  cleanliness. 

Means  of  securing  cleanliness. 
Importance  of  order  and  neat- 

ness. 

Fuels  and  their  combustion. 

Note  effect  of  closed  and  open 

Kinds  and  classes. 

mixer  of  burner,  closed  and  open 

Value  of  different  fuels. 

drafts  of  stoves. 

Calorific,  economic. 

Build  and  regulate  fire. 

As  to  convenience. 

Essentials  of  combustion. 
Meaning  of  kindling  point. 
Products  of  combustion. 

Cause  and  effect  of  incomplete 
combustion. 

Need  for  ventilation  of  kitchen. 

Ventilate  laboratory  and  class 

room. 

5 


RELATED  WORK  REFERENCE 


The  home. 

Selection  and  arrangement  of 
convenient  and  suitable 
equipment  for  kitchen ;  furni¬ 
ture,  utensils,  and  linen-. 

Study  of  plumbing. 

Pipes,  fixtures,  traps. 

Action  of  different  cleaning 
agents. 

Suitable  water  and  towels  for 
cleaning. 

Economy  of  cleaning. 

Source  and  production  of  fuels. 


Chemistry  and  physics  or  element¬ 
ary  science. 

Meaning  of  elements  and  com¬ 
pounds. 

Study  of  carbon,  hydrogen,  oxy¬ 
gen  and  nitrogen,  and  their 
combinations  as  found  in  air, 
water,  food  and  fuels. 
Chemical  and  physical  changes. 
Meaning  of. 

Illustrations  applicable  to  the 
home. 


Barrows.  Principles  of  Cookery. 
Dodd.  Chemistry  of  the  House¬ 
hold. 

Elliott.  Household  Hygiene. 
Elliott.  Household  Bacteriology. 
Gibson.  Convenient  Houses. 
Parloa.  Home  Economics. 
Richards  &  Elliott.  Chemistry  of 
Cooking  and  Cleaning. 
Rocheleau.  Great  American  Indus¬ 
tries. 

Williams  &  Fischer.  Elements  of 
the  Theory  and  Practice  of 
Cookery. 

Wilson.  Handbook  of  Domestic 
Science  and  Household  Arts. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins. 

No-  268.  Industrial  Alcohol : 

Sources  of  Manufacture. 

No.  269.  Industrial  Alcohol, 
Uses  and  Statistics. 

No.  298.  The  Fireless  Cooker. 
No.  342.  The  Model  Kitchen. 
No.  353.  The  Ice  Box. 

Office  of  Exp.  Station  Bulletin. 
No.  130.  Denatured  Alcohol 
Manufacture. 

Journal  of  Home  Economics,  Dec., 
1909.  Fuels  and  Their  Utiliza¬ 
tion  in  Cooking. 


RECITATION 


LABORATORY 


Water. 

Kinds  and  composition. 
Uses. 

As  a  cleaning  agent. 

As  a  medium  in  cooking. 
Uses  in  the  body. 
Purification  of  water. 

Household  methods. 
Treatment  of  hard  waters. 


Fruits. 

Uses  of  various  grades  of  fresh 
fruits. 

Composition  and  value  as  food. 
Processes  of  preparing  fresh 
fruits. 

Decay  of  fruit. 

Cause  and  prevention  of  de¬ 
cay. 

Means  of  destroying  micro¬ 
organisms. 

Resistance  of  spores. 

Methods  of  preserving  fruits  and 
vegetables. 

Sorting,  cleaning,  storing. 
Drying. 

Sterilizing. 

Use  of  sugar,  spices,  vinegar. 
Low  temperature,  cold  storage. 


Determine  temperature  of  water. 
When  small  bubbles  begin  to  rise. 
When  larger  bubbles  rise  and 
break  at  the  surface. 

When  the  whole  surface  is  agi¬ 
tated. 

Determine  temperature  of  steam. 
Determine  temperature  in  double 
boiler. 

Determine  source  of  home  and 
school  water  supply. 

Soften  water  for  cleaning. 


Sort  fruit  for  different  purposes. 
List  fruits  according  to  water 
content. 

Cook  fruits  in  various  ways  as 
boiling,  baking,  stewing,  scallop¬ 
ing. 

Observation  of  decay  and  mold  of 
fruit. 

Examination  of  bacteria  and  mold 
under  microscope. 

Determine  conditions  favoring  and 
retarding  growth  of  micro-organ¬ 
isms. 

Can  fruits  and  vegetables. 
Different  methods. 

Preserve  and  pickle. 

Make  jellies,  butters,  jams,  etc. 

Cook  dried  fruits. 

Compare  weight  of  fruit  before 
and  after  soaking. 


7 


RELATED  WORK 

REFERENCE 

The  home. 

Water  supply:  source,  danger  of 
contamination,  purification. 
Pathogenic  bacteria  found  in 
drinking  water. 

Physiology. 

Various  uses  of  water  in  the 
body. 

Hutchison.  Pood  and  Dietetics. 
Sedgwick  &  Hough.  The  Human 
Mechanism. 

Snyder.  Human  Foods. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  73.  Pure  Water. 

No.  124.  Distilled  Drinking 
Water. 

No.  262.  Water  for  Table  Use. 
No.  309.  Ice  for  Household 
Use. 

University  of  Illinois  Bulletin,  Vol. 
7,  No.  2.  Chemical  and  Biologi¬ 
cal  Survey  of  the  Waters  of  Illi¬ 
nois. 

Commercial  Geography. 

The  fruit  industry. 

Physiology. 

Value  of  fruit  in  the  diet. 
Botany. 

Microscopic  plants. 

Structure  and  growth. 

Barrows  and  Lincoln.  Home  Sci¬ 
ence  Cook  Book. 

Bevier  &  Van  Meter.  Selection  and 
Preparation  of  Food. 

Carpenter.  How  the  World  is  Fed. 

Conn.  Bacteria,  Yeasts,  and  Molds. 

Farmer.  Boston  Cooking  School 
Cook  Book. 

Green.  Food  Products  of  the 
World. 

Hill.  Practical  Cooking  and  Serv¬ 
ing. 

Knight.  Food  and  Its  Functions. 

Lincoln.  The  Boston  Cook  Book. 

Norton.  Food  and  Dietetics. 

8 


RECITATION 

LABORATORY 

Fruits — continued. 

Fraudulent  and  harmful  pre¬ 
servatives. 

Uses  of  preserved  fruits. 
Comparison  of  fresh  and  pre¬ 
served  fruits  and  vegetables. 
As  to  cost. 

As  to  food  value. 

Food  laws  governing  sale  of  fresh 
and  preserved  fruits  and  vegeta¬ 
bles. 

Vegetables. 

Composition. 

Classes. 

According  to  part  of  plant 
used. 

According  to  composition. 
According  to  flavor. 

Preparation  of  different  classes  of 
vegetables  —  tomatoes,  cabbage, 
potatoes,  carrots,  turnips,  onions. 
Different  methods  as  boiling, 
steaming,  stewing,  creaming, 
baking,  scalloping,  sauteing. 
White  sauce  for  different  pur¬ 
poses. 

Cream  soups. 

y 


RELATED  WORK 

REFERENCE 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers  ’  Bulletins : 

No.  154.  The  Home  Fruit 
Garden. 

No.  169.  The  Farmers’  Fruit 
Garden. 

No.  175.  Home  Manufacture 
and  Use  of  Unfermented 
Grape  Juice. 

No.  203.  Canning  fruits,  Pre¬ 
serves  and  Jellies. 

No.  388.  Jelly  and  Jelly-Mak¬ 
ing. 

Good  Housekeeping  Magazine, 
June,  1909.  The  Secret  of  Good 

Jelly. 

Journal  of  Home  Economics,  Feb., 
1910,  Jelly-Making;  Jan.,  1909, 
Effect  of  Sugar  and  Temperature 
on  Fruit  Juices. 

Botany. 

Development  of  plant. 

Formation  of  starch  and  cellu¬ 
lose. 

Storage  of  starch. 

In  seeds,  leaves,  bulbs,  tubers, 
roots. 

Structure  of  starch  cell. 

Starch  cells  of  different  plants. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers  ’  Bulletins : 

No.  73.  Cooking  Vegetables. 

No.  84.  Potatoes  as  Food. 

No.  244.  Cooking  Quality  of 
Potatoes. 

No.  256.  Preparation  of  Veg¬ 
etables  for  the  Table. 

No.  265.  The  Home  Vegetable 
Garden. 

No.  295.  Potato  and  Root 
Crops  as  Food. 

No.  342.  Cooking  Beans  and 
Other  Vegetables  in  the 
Home. 

10 


RECITATION 

LABORATORY 

V  ege  tables — continued. 

Study  of  Starch. 

Structure  and  composition. 
Properties. 

Effect  of  heat ;  moist,  dry. 
Effect  of  acids. 

Tests  for  starch. 

Digestion  and  value  as  food. 
Method  of  cooking  as  related  to 
composition. 

Value  of  vegetables  in  the  diet. 

Examine  section  of  potato  to  see 
starch  cells. 

List  ways  of  preventing  lumping 
of  starchy  materials. 

Determine  thickening  power  of  dif¬ 
ferent  starchy  materials. 

Use  iodine  test  on  different  foods. 

Dextrinize  flour — make  toast,  crou¬ 
tons,  etc. 

Cereals. 

Composition. 

Value  as  food. 

Structure. 

Manufacture. 

Kinds. 

Comparative  value  and  cost. 
Effect  of  different  methods  of 
cooking  on  flavor  and  diges¬ 
tion. 

Cook  cereals. 

Different  kinds. 

Different  methods. 

Use  tireless  cooker  if  possible. 
List  amounts  of  different  cereals 
that  ten  cents  will  buy. 

Sugar. 

Source,  kinds,  and  composition. 
Manufacture  of  sugars  and  syr¬ 
ups. 

Properties. 

Effect  of  heat :  moist,  dry. 
Effect  of  acid. 

Digestion  and  value  as  food. 

Danger  of  excess. 

Adulteration  of  confectionery. 

Make  syrup  test  with  thermometer. 
Make  peanut  brittle,  caramel. 

Make  syrup,  frosting,  marguerites. 
Make  fudge,  fondant,  creams. 
Figure  cost  of  home  made  and  pur¬ 
chased  candies. 

Trip  to  candy  factory  or  kitchen 
if  possible. 

11 


RELATED  WORK 

REFERENCE 

Chemistry  and  physics  or  element¬ 
ary  science. 

Carbohydrates. 

Kinds,  composition,  tests. 
Chemical  and  physical 
changes. 

Physiology. 

Digestion  and  nutritive  value  of 
starch  and  cellulose. 

Office  of  Exp.  Station  Bulletin 
No.  43.  Composition  and 
Digestibility  of  Potato  and 
Eggs. 

Illinois  Exp.  Sta.  Bulletin  No.  149. 
The  Farmers’  Vegetable  Garden. 

Farmers’  Bulletins. 

Nos.  105,  237,  249.  Cereal 
Breakfast  Foods. 

No.  281.  Corn  as  Food  for 
Man. 

No.  298.  Food  Value  of  Corn 
and  Corn  Products. 

No.  316.  Cooking  Cereal 
Foods. 

Office  of  Exp.  Station  Bulletin  No. 
200.  Course  in  Cereal  Foods  and 
Their  Preparation. 

Conn.  Exp.  Station.  Report  1904. 
Nutritive  Value  of  Prepared  Ce¬ 
reals. 

Ill.  Exp.  Sta.  Bulletin  No.  87. 
Structure  and  Composition  of  the 
Corn  Kernel. 

Iowa  Exp.  Sta.  Bulletin  No.  74. 
Breakfast  Foods. 

Wyoming  Exp.  Sta.  Bulletin  No. 
33.  Composition  of  Prepared 
Cereals. 

Commercial  geography. 

The  sugar  industry. 

Physiology. 

Digestion  and  nutritive  value  of 
sugar. 

Farmers’  Bulletins: 

No.  93.  Sugar  as  Food. 

No.  135.  Sorghum  Syrup 
Manufacture. 

No.  329.  Cane  Sugar  and  Beet 
Sugar. 

12 


RECITATION 


Milk. 

Composition. 

Value  as  food. 

Value  of  Casein.  Impor¬ 
tance  of  nitrogen. 

Nutritive  value  for  the  young 
and  adult. 

Effect  of  heat. 

Effect  of  high  temperature  in 
making  cottage  cheese  and 
junket. 

Relation  of  temperature  of 
cooking  to  digestion. 

Effect  of  pasteurizing  and  ster¬ 
ilizing  on  nutritive  value 
and  flavor. 

Effect  of  acids,  rennet,  bacteria. 

Care  of  milk. 

Importance  of  cleanliness  and 
low  temperature. 

Milk  as  a  carrier  of  infection. 

Milk  as  found  on  the  market. 

Modified,  certified,  condensed, 
malted,  etc. 

Factors  in  cost  of  milk. 

Milk  products. 

Effect  of  cleanliness  and  tem¬ 
perature  on  flavor. 

Food  laws  concerning  milk  and 

milk  products. 

Inspection  of  dairies  and 
wagons. 


LABORATORY 


Separate  milk  into  its  parts. 
Make : 

Butter. 

Cottage  cheese. 

Junket. 

Cocoa. 


Compare  scalded  and  boiled  milk. 


Visit  a  good  public  dairy  if  possi¬ 
ble. 

Investigate  school  and  home  milk 
supply. 


13 


RELATED  WORK 


Chemistry  or  elementary  science. 
Testing  milk  for  fat,  starch,  pro¬ 
tein. 

Testing  for  amount  of  fat — Bab¬ 
cock  test. 

Precipitation,  coagulation. 

Commercial  geography. 

The  dairy  industry. 


REFERENCE 


Holt.  Care  and  Feeding  of  Chil¬ 
dren. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Animal  Industry : 

Bulletin  No.  74.  U.  S.  &  State 
Standards  for  Dairy  Prod¬ 
ucts. 

Circular  No.  114.  Sanitary 
Milk  Production. 

Circular  No.  142.  Some  Im¬ 
portant  Factors  in  the  Pro¬ 
duction  of  Sanitary  Milk. 

Circular  No.  143.  Milk  and 
Its  Products  as  Carriers  of 
Tuberculosis  Infection. 

Circular  No.  158.  Improved 
Methods  for  the  Production 
of  Market  Milk  by  Ordinary 
Dairies. 

Farmers’  Bulletins: 

No.  29.  Souring  of  Milk. 

No.  42.  Facts  About  Milk. 

No.  63.  Care  of  Milk  on  the 
Farm. 

No.  237.  Care  of  Cream  on 
the  Farm. 

No.  348.  Bacteria  in  Milk. 

No.  363.  Use  of  Milk  as  Food. 

No.  366.  Milk  Supply  in  Chi¬ 
cago. 

No.  384.  Whipped  Cream. 

No.  413.  The  Care  of  Milk 
and  Its  Use  in  the  Home. 
Reprint  from  Year-book  No.  444. 
Bacteria  in  Milk. 


14 


RECITATION 

LABORATORY 

Cheese. 

Composition. 

Manufacture  and  kinds. 

Value  of  bacteria  and  molds 
in  producing  flavor. 
Digestion  and  value  as  food. 

Eggs. 

Composition. 

Value  as  food. 

Importance  of  albumen. 
Structure. 

Preservation. 

Cause  of  decay. 

Methods  of  preserving. 

Means  of  testing.  * 

Effect  of  heat  and  methods  of 
cooking. 

Preserve  eggs  for  winter  use. 

Test  eggs  for  freshness. 

Determine  effect  of  different  tem¬ 
peratures  on  eggs. 

Cook  eggs  in  different  ways. 

Soft  and  hard  cooked.. 

Poached. 

Omelet. 

Determine  cost  of  egg  dishes  at  dif¬ 
ferent  seasons. 

Economy  in  use  of  eggs. 

Cost  at  different  seasons. 
Substitutes  for  eggs. 

Combinations. 

Milk,  eggs,  cheese. 

Make  custards,  rarebits,  souffles, 
macaroni  and  cheese. 

15 


RELATED  WORK 


Commercial  geography. 

The  poultry  industry. 
Elementary  science. 

Test  eggs  for  starch,  sugar,  and 
protein. 

Properties  of  albumin. 

Effect  of  heat,  water,  acids, 
ferments. 

Physiology. 

Digestion  of  egg  in  various 
forms. 

Raw — plain  and  beaten. 
Cooked  at  high  and  low  tem¬ 
peratures. 

Finely  and  coarsely  divided. 


REFERENCE 


Chicago  Dep’t  of  Health.  Rules 
Regulating  the  Handling  and 
Sale  of  Milk. 

Ill.  Exp.  Sta.  Bulletin  No.  120. 
Milk  Supply  of  Chicago  and 
Twenty-Six  Other  Cities. 

Md.  Exp.  Sta.  Bulletin  No.  136. 
Whipped  Cream. 


U.  S.  Dep’t  of  Agri.,  Washing¬ 
ton,  D.  C. 

Farmers’  Bulletins: 

No.  92.  Pure  Cultures  of 
Bacteria  for  Cheese  Making. 

No.  144.  Curing  Cheese. 

No.  166.  Cheese  Making  on 
the  Farm. 

No.  186.  Curing  Cheese  in 
Cold  Storage. 

No.  202.  Manufacture  of  Cot¬ 
tage  Cheese. 

No.  237.  Swiss  Cheese. 

No.  244.  Food  Value  of  Cot¬ 
tage  Cheese. 


U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  87.  Food  Value  of  Eggs. 
No.  103.  Preserving  Eggs. 
No.  122.  Selling  Eggs  by 
Weight;  Flavor  of  Eggs. 

No.  190.  Cost  of  Eggs  in 

Winter. 

No.  251.  Fertility  of  Eggs. 
Conn.  Exp.  Sta.  Bulletin  No.  55. 
Infection  and  Preservation  of 
Eggs. 


16 


RECITATION 


LABORATORY 


Meat. 

Structure. 

Composition  and  nutritive  value. 
Selection  of  Meat. 

Freshness,  age  and  condition 
of  animal. 

Location  and  cost  of  cut. 
Suitability  of  cut  to  purpose. 
Flavor  of  meat. 

Importance  of  extractives. 
Ripening  of  meat. 

Effect  of  heat. 

On  connective  tissue  and  walls 
of  tubes. 

On  juices  or  contents  of  tubes. 


Scrape  tough  and  tender  meat  to 
determine  structure  and  cause  of 
toughness. 

Experiment  with  meat  to  deter¬ 
mine  some  of  the  constituents 
and  their  characteristics. 
Examine  cuts  of  meat  used. 

As  to  location  of  bone. 

Amount  of  fatty  tissue. 

Color  and  grain  of  muscle. 

Draw  animal  showing  location  of 
cuts. 

Visit  meat  market  if  possible. 


Reasons  for  cooking. 

Methods  o*f  cooking. 

Tender  and  tough  cuts. 

Retention  of  juices  by  searing. 

Extraction  of  juices  by  soak¬ 
ing,  etc. 

Breaking  up  of  connective 
tissues  by  cutting  or  grind¬ 
ing. 

Removal  of  connective  tissue 
by  scraping. 

Softening  connective  tissue  by 
long  slow  cooking  in  water. 

Special  methods  of  preparing 
and  cooking  veal,  mutton, 
pork,  poultry,  fish  and  spe¬ 
cial  organs. 

Use  of  left  overs. 

Suitable  combinations  of 
flavor. 

Dangers  from  stale  meat- 
food  poisoning. 


Preparation  of  tender  cuts. 

Broil,  roast. 

Preparation  of  tough  cuts. 

Make  meat  stock,  various  stock 
soups,  beef  juice,  beef  tea. 
Make  Hamburger  or  loaf. 

Make  scraped  meat  sandwiches 
or  meat  balls. 

Make  pot  roast,  stew  or  friccas- 
see. 

Possibly  use  fireless  cooker. 
Preparation  of  veal,  mutton,  pork, 
poultry  and  fish,  including 
oysters. 

Different  methods  as  saute¬ 
ing,  roasting,  stewing,  frying, 
creaming. 

Make  dressing  for  roast. 

Make  sauces  for  serving. 

Use  left-over  meats  in  various 
ways  as  scallop,  meat  pies,  hash, 
sandwiches,  etc. 


17 


RELATED  WORK  REFERENCE 


Commercial  Geography. 

The  beef  industry. 

The  effect  of  age  and  care  of 
animal  on  structure  of  beef. 
Packing  houses,  cost  of  pro¬ 
duction. 

Physiology. 

Formation  of  muscular  and  fatty 
tissue. 

Effect  of  exercise  on  muscles. 
Breaking  down  of  muscles,  for¬ 
mation  of  extractives. 
Digestion  and  nutritive  value  of 
meat. 


Zoology. 

Parasites  found  in  meat. 

Kinds  and  temperature  for 
destroying. 


U.  S.  Dep’t  of  Agri.,  Washington, 

D.  C. 

Bureau  of  Animal  Industry  Cir¬ 
culars  : 

No.  25.  Federal  Meat  In¬ 
spection  Service. 

No.  108.  Trichinosis — a  Dan¬ 
ger  in  the  Use  of  Raw  Pork 
as  Food. 

Farmers  ’  Bulletins : 

No.  34.  Composition  and  Cook¬ 
ing  of  Meat. 

No.  85.  Fish  as  Food. 

No.  162.  Cooking  Meat. 

No.  182.  Poultry  as  Food. 

No.  183.  Meat  on  the  Farm, 
Butchering,  Curing,  Keep¬ 
ing. 

No.  193.  Cooking  Meat. 

No.  391.  Economical  Uses  of 
Meat  in  the  Home. 

Office  of  Experiment  Station 

Bulletins : 

No.  102.  Losses  in  Cooking 
Meat. 

No.  193.  Studies  of  the  Effect 
of  Different  Methods  of 
Cooking  upon  the  Thorough¬ 
ness  and  Ease  of  Digestion 
of  Meat. 

Ill.  Exp.  Sta.  Bulletin  No.  147. 

Market  Classes  and  Grades  of 

Meat. 


18 


RECITATION 


Meat — continued. 

Preservation  of  meat  and  uses 
of  preserved  meats. 

Cold  storage,  canning,  use  of 
preservatives. 

Relation  of  preservatives  used 
to  method  of  cooking. 

Cost  of  meat. 

Of  different  cuts  and  animals. 
At  different  seasons. 

As  compared  with  meat  sub¬ 
stitutes. 

Food  laws  concerning  fresh  and 
preserved  meats. 


Gelatin. 

Source. 

Commercial  preparation. 
Properties. 

Composition. 

Value  as  food. 

In  carrying  flavor. 

In  furnishing  nourishment. 
Function  in  the  body. 


Legumes  and  nuts. 
Composition. 

Value  as  food. 

Use  as  meat  substitutes. 
Digestion  of. 


LABORATORY 


List  vegetables  and  seasonings  that 
go  well  with  different  meats. 


Cook  bacon,  “ boiled”  ham,  corned 
beef,  etc. 


List  cuts  of  meat  according  to 
price. 


List  foods  that  might  be  substitut¬ 
ed  for  meat  in  the  diet. 


Make  gelatin  from  meat  and  bone. 
Make  gelatine  preparations  using 
commercial  gelatin. 

Plain  gelatin,  charlottes,  etc. 
Compare  fruit  gelatin  with  “  ready 
to  use”  preparations. 


Baked  Beans. 

Dried  pea  or  lentel  soup. 
Salted  almonds  and  peanuts. 


19 


RELATED  WORK 

REFERENCE 

University  of  Ill.  Study.  A  Precise 
Method  of  Roasting  Beef. 

Pratt  Institute  Charts.  Beef,  Veal, 
Mutton,  Pork. 

Whitcomb  &  Barrows,  Charts. 
Cuts  of  meat. 

Physiology. 

Effect  of  heat,  acids  and  fer¬ 
ments  on  gelatin. 

Change  of  connective  tissue  to 
gelatin. 

Digestion  of  connective  tussue 
and  gelatin. 

Botany. 

Source  of  nitrogen  in  plants. 
Action  of  bacteria  in  preparing 
nitrogen  for  the  plant. 

U.  S.  Dep’t  of  Agri. 

Farmers’  Bulletins. 

No.  25.  Peanut  Culture  and 
Uses. 

No.  121.  Beans,  Peas  and 
Other  Legumes  as  Food. 

No.  122.  Nuts  as  Food. 

No.  169.  Food  Value  of  Beans. 
No.  332.  Nuts  and  Their  Uses 
as  Food. 

Ill.  Exp.  Sta.  Bulletin  94.  Nit¬ 
rogen  Bacteria  and  Legumes. 

i 


20 


RECITATION  LABORATORY 


Fat. 

Composition. 

Value  as  food. 

Function  in  the  body. 
Digestion  of  fat  and  foods 
coated  with  fat. 

Kinds,  source,  form. 

Structure  of  fatty  tissue. 
Application  of  heat. 

Danger  of  accidents  in  frying. 
From  combustion  of  fat. 
From  expansion  of  moist¬ 
ure. 

Means  of  preventing  fat  soak¬ 
ing. 

Scorching  of  fat. 

Economy  in  using  fat. 

Cost  of  various  kinds. 

Butter  substitutes  for  cooking. 
Food  laws  concerning  various 
fats. 


Render  fat. 

Determine  temperature  for  frying 
cooked  and  uncooked  materials. 
Fry  cooked  and  uncooked  foods. 

IJse  different  fats. 

Clarify  fat. 

Use  partially  decomposed  fat  for 
soap  making. 


21 


RELATED  WORK 


Physiology. 

Poods  producing  fatty  tissue. 
Digestion  of  fat. 


The  home. 

Means  of  excluding  air  in  case  of 
fire  or  burn. 

Removal  of  fat  stains. 

Physics  and  chemistry. 
Decomposition  of  fat. 
Characteristics  of  emulsions. 
Saponification. 

Soap  making. 


REFERENCE 


U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Animal  Industry  Cir¬ 
culars  : 

No.  56.  Facts  Concerning  the 
History,  Commerce,  and 
Manufacture  of  Butter. 

No.  127.  Tubercle  Bacilli  in 
Butter. 

Bureau  of  Chemistry  Bulletin : 
No.  77.  Olive  Oil  and  Its  Sub¬ 
stitutes. 

Farmers’  Bulletins: 

No.  36.  Cotton  Seed  and  Its 
Products. 

No.  131.  Household  Tests  for 
the  Detection  of  Oleomar¬ 
garine  and  Renovated  But¬ 
ter. 

No.  186.  Keeping  Quality  of 
Butter. 

No.  241.  Butter  Making  on 
the  Farm. 

Reprint  from  Year-Book  No.  390. 

Renovated  Butter,  Its  Origin 

and  History. 

Illinois  Exp.  Sta.  Bulletin  No.  131. 
A  Study  of  Factors  Influencing 
the  Composition  of  Butter. 

Illinois  Exp.  Sta.  Circular  No.  131. 
Handling  of  Cream  and  Making 
of  Butter  on  the  Farm. 


22 


RECITATION  LABORATORY 


Combinations  of  food  materials. 
Batters  and  doughs. 

Flour. 

Composition. 

Kinds  and  classes. 

According  to  composition. 
According  to  process  of 
manufacture. 

According  to  grains  used. 
Value  of  the  different 
classes. 

As  food. 

For  bread  making. 
Leavening  agents  and  their 
action. 

Air  and  steam. 

Effect  of  heat. 

Importance  of  elasticity  of 
white  of  egg  and  gluten. 
Carbon-dioxide. 

Action  of  soda  with  sour 
milk,  molasses,  cream  of 
tartar. 

Action  of  baking  powder. 
Different  kinds. 

Effect  of  heat  and 
moisture. 

Action  of  yeast. 

Different  kinds. 
Conditions  favorable 
and  unfavorable  to 
growth. 

Products  of  fermenta¬ 
tion. 


Determine  main  constituents  of 
flour. 

Determine  properties  of  gluten. 
Visit  flour  mill  if  possible. 


Determine  tests  for  different  oven 
temperatures. 

Make  sponge  cake  and  popovers. 

Make  cereal  griddle  cakes,  muffins, 
cakes,  biscuits,  pastry,  steam 
puddings. 

Determine  effect  of  combining  soda 
with  sour  milk,  soda  with  cream 
of  tartar  and  baking  powder 
with  moisture. 

Determine  suitable  temperature 
and  food  for  yeast. 


23 


RELATED  WORK  REFERENCE 


Commercial  geography. 

The  flour  industry. 

Effect  of  climate  and  soil  on 
composition  of  wheat. 
Manufacture. 

Physics. 

Transmission  of  heat. 
Conduction,  convection,  radia¬ 
tion. 

Chemistry  or  elementary  science. 
Properties  of  acids,  bases,  salts. 
Effect  of  combining  acids  and 
bases. 

Composition  of  baking  soda. 

Test  for  carbon  dioxide. 

Baking  powder. 

Composition  of  different 
classes. 

Products  formed. 

Test  for  alum. 

Physiology. 

Effect  of  residues  from  different 
baking  powders. 

Botany. 

Study  of  yeast,  molds,  bacteria. 


U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  119.  Banana  Flour. 

No.  305.  Gluten  Flours. 

No.  374.  Flour  for  Baking 
Powder  Biscuits. 

No.  412.  Milling  and  Baking 
tests  with  Durum  Wheat. 
No.  326.  Macaroni  Wheat. 

No.  903.  Wheat,  Flour  and 
Bread. 

Maine  Exp.  Sta.  Bulletin  No.  103. 
Entire  Wheat  Flour. 


Conn.  Exp.  Sta.  Report  for  1904., 
Pt.  II.  Food  Products,  Baking 
Powder. 

North  Carolina  Exp.  Sta.  Bulletin 
No.  155.  Baking  Powder  on  Sale 
in  N.  Carolina. 


24 


RECITATION  LABORATORY 


Bread. 

Methods  of  making. 

Materials  used. 

Relation  to  kind  and  condition 
of  yeast. 

Amount  and  kind  of  flour. 
Reasons  for  kneading. 

Relation  of  temperature  and 
amount  of  yeast  to  time. 
Baking. 

Time  and  temperature. 
Changes  produced. 

Care  of  bread  after  baked. 
Souring  and  other  undesirable 
changes  in  bread. 

Comparison  of  home  made  and 
baker’s  bread. 

Need  of  standard. 

Digestion  of  yeast  breads,  quick 
breads  and  toast. 

Nutritive  value  and  cost  of  bread. 


Salads. 

Value  in  diet. 

As  nourishment. 

As  an  appetizer. 

For  furnishing  variety. 

For  the  mineral  of  fresh  fruits 
and  vegetables. 

Economic  value. 

Preparation. 

Importance  of  freshness  and 
crispness. 

Importance  of  thorough  wash¬ 
ing  of  uncooked  foods. 


Bread  making. 

Short  and  long  process. 

Plain,  whole  wheat,  graham,  rye. 
Rolls,  plain  and  fancy. 


Judge  bread. 

Visit  bakery  if  possible. 

Determine  cost  of  bread  made. 
Make  toast,  croutons,  sandwiches, 
etc. 


Select  materials  for  salads. 

Prepare  materials  for  salads. 

Salad  plants. 

Other  materials  as  spring  fruits 
and  vegetables,  winter  fruit 
and  vegetables,  meats,  nuts, 
eggs  and  cheese,  left-overs. 

Salad  dressings. 

Cooked,  French  and  Mayon¬ 
naise. 

Attractively  arrange  materials. 

Determine  cost  of  salads  made. 


RELATED  WORK 


REFERENCE 


U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers  ’  Bulletins : 

No.  112.  Bread  and  Bread 
Making. 

No.  114.  Skim  Milk  in  Bread 
Making. 

No.  193.  Bread  and  Toast. 

No.  389.  Bread  and  Bread 
Making. 

Office  of  Exp.  Sta.  Bulletins : 

No.  101.  Studies  on  Bread 
and  Bread  Making. 

No.  126.  Digestion  and  Nutri¬ 
tive  Value  of  Bread. 

No.  143.  Digestion  and  Nutri¬ 
tive  Value  of  Bread. 

No.  156.  Digestion  and  Nutri¬ 
tive  Value  of  Bread  and 
Macaroni. 

Purdue  University,  Biology  Dep’t 

Food  Series : 

No.  5,  Yeasts  and  Their  Prop¬ 
erties. 

No.  6.  Bread  and  Bread  Making. 


Botany. 

Growth  of  salad  plants. 
Evaporation  and  absorption  of 
water  by  plants. 


Hill.  Salads,  Sandwiches  and  Chaf¬ 
ing  Dish  Dainties. 


26 


RECITATION 

LABORATORY 

Salads — continued. 

Importance  of  attractiveness 
in  arrangement  of  color, 
form  and  texture,  size  of 
service,  garnish. 

Suitable  combinations,  consid¬ 
ering  flavor,  food  nutrients, 
digestion. 

i 

Frozen  dishes. 

Value  of  frozen  dishes. 

Freezing. 

Cause  of  freezing. 

Construction  of  freezer. 

Use  of  fireless  cooker. 

Care  of  freezer. 

Make  water  ices,  sherbets,  ice 
creams  and  mousse. 

Determine  temperature  of  freezing 
mixture  and  frozen  material. 

Determine  cost  of  desserts  made. 

Improvise  freezer  for  individual 
use. 

Beverages. 

Tea,  coffee,  cocoa,  chocolate. 
Important  constituents. 
Methods  of  preparation. 
Buying,  and  care  in  the  home. 
Physiological  effects. 

Fruit  drinks 

Value  in  the  diet. 

In  sickness  and  health. 
Kinds. 

Make : 

Tea  and  coffee. 

Compare  steeped  and  boiled 
tea  and  coffee. 

Cocoa  and  chocolate. 

Fruit  drinks. 

Special  preparations  for  the  sick. 

Make  preparations  used  in  liquid 
and  semi-liquid  diet. 

Prepare  invalids  tray. 

I 


27 


RELATED  WORK  REFERENCE 


Art. 

Pleasing  color  combinations. 

Physics. 

Transmission  of  heat. 

Conducting  and  non-conduct¬ 
ing  materials. 

Latent  heat  of  fusion. 

Freezing  point  of  solutions. 
Commercial  geography. 

Commercial  refrigeration. 

Commercial  geography. 

Tea,  coffee  and  chocolate  in¬ 
dustries. 

Growth  and  commercial  pre¬ 
paration. 

Chemistry. 

Properties  of  tannic  acid. 

Test  for  tannic  acid. 

Physiology  and  chemistry. 
Stimulants. 

Uses  of  water  in  the  body. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  122.  Coffee  Substitutes. 
Wm.  Baker  &  Co.  Ltd.,  Dorchester, 
Mass.  History  and  Use  of  Co¬ 
coa  and  Chocolate. 

Boland.  Handbook  of  Invalid 
Cookery. 

Farmer.  Food  and  Cookery  for 
the  Sick  and  Convalescent. 
Sachse.  How  to  Cook  for  the 
Sick. 

28 


RECITATION  LABORATORY 


Summary. 

Definition  of  food. 

Classification  of  food  according 
to  food  principles. 
Temperature  suitable  for  each 
class. 

Digestion  and  assimilation  of 
each  class. 

Value  of  food  and  food  require¬ 
ments. 

Function  of  each  class. 
Comparative  value  of  different 
foods. 

Food  value  represented  by 
calories. 

Food  requirement  represented 
by  blocks,  figures  or  charts. 
Food  requirements  for  people 
of  different  ages  and  oc¬ 
cupations. 

National  and  foreign  invest¬ 
igations. 

Dietary  standards  of  var¬ 
ious  investigators. 
Importance  of  purity  of  food. 
Cost  of  food. 

Comparative  cost  of  different 
classes  of  food. 

Cost  of  food  at  different  sea¬ 
sons. 

Relation  of  cost  of  food  to  total 
cost  of  living  and  to  income. 


Review  note  books. 

Make  classification  of  foods  studied. 
List  foods  according  to  their 
protein  fat  and  carbohydrate 
content. 

List  foods  rich  in  the  different 
kinds  of  mineral  matter. 

Weigh  portions  of  food  that  are 
equivalent  in  total  nutrients, 
total  protein,  or  that  yield  100 
calories  or  that  represent  a  ChiL 
tenden  or  Atwater  meal. 


Compare  cost  of  different  cooking 
lessons  during  the  year. 


29 


RELATED  WORK  REFERENCE 


Chemistry. 

Relation  of  classification  of  food 
to  their  chemical  composition. 

Effect  of  heat  on  the  composition 
of  foods. 

Physiology  and  chemistry. 

Digestion. 

Digestive  organs,  juices  and  fer¬ 
ments. 

Digestion  of  protein,  fat,  carbo¬ 
hydrate  alone  and  in  combina¬ 
tion. 

Nutrition. 

Production  of  body  tissues. 

Production  of  heat  and  energy. 

Production  of  waste. 

Relation  of  the  respiratory,  cir¬ 
culatory  and  excretory  systems 
to  nutrition. 

Body  requirements. 


Leach.  Food  Analysis  and  In¬ 
spection. 

Pattee.  Diet  in  Disease. 

Richards.  First  Lessons  in  Food 
and  Diet. 

Richards.  Food  Materials  and 
Their  Adulteration. 

Richards.  Cost  of  Food. 

Richards.  Cost  of  Living. 

Thompson.  Practical  Dietetics. 

Winters.  Feeding  of  Infants. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Chemistry  Bulletins : 

No.  13.  Food  Adulteration. 

No.  69.  Food  and  Food  Con¬ 
trol. 

No.  100.  Some  Forms  of  Food 
Adulteration  and  Simple 
Methods  for  Their  Detec¬ 
tion. 

No.  112,  Pt.  2.  Food  Legis¬ 
lation  Ending  June,  1907. 
Bureau  of  Chemistry  Circulars : 

No.  16.  Officials  Charged  with 
the  Enforcement  of  the 
Food  Laws. 

No.  42.  The  Effect  of  For¬ 
maldehyde  on  Digestion  and 
Health. 

Bureau  of  Education  Bulletin : 

No.  3.  Daily  Meals  for  School 
Children. 


30 


RECITATION  LABORATORY 


Planning  meals. 

Means  of  reducing  cost. 

Means  of  securing  variety. 

Meals  for  different  seasons,  oc¬ 
casions,  individuals,  etc. 

Meals  for  the  sick  and  convales¬ 
cent. 


The  lunch  to  be  packed  and  car¬ 
ried. 


Selection  and  buying  of  food  ma¬ 
terials. 

Selection  of  food  for  a  meal  or 
day  as  planned. 

Observation  of : 

Condition  of  food  in  the  mar¬ 
ket. 

Freshness. 

Cleanliness. 

Protection  of  food. 
Condition  of  the  market. 


Plan  meals  suitable  for  breakfast, 
luncheon,  dinner,  supper. 

Plan  meals  for  10,  20,,  30  or  40 
cents  per  day. 

Plan  meals  for  a  day  with  special 
reference  to  economy  of  time, 
labor  and  fuel. 

Plan  a  meal  in  which  one  person 
shall  be  hostess  and  maid. 

.  Practice  preparing  and  serving 
the  meal  at  home. 

Plan  meals  for : 

Summer  and  winter. 

Active  laborer  and  office  worker. 
The  aged,  the  young. 

The  sick,  rheumatic,  diabetic. 
The  convalescent. 


Plan,  prepare  and  pack  lunches. 
For  the  school  child. 

For  the  laboring  man. 

For  students  of  the  class. 


List  food  materials  needed  for  the 
preparation  of  meals  planned. 

List  amount  of  certain  materials 
needed  to  serve  a  large  company. 

Make  market  list  of  staple  and 
fresh  supplies  needed  at  home 
for  a  week. 

Visit  market  and  stores. 

Select  and  buy  for  home  or  school 
use.  • 


31 


RELATED  WORK 

REFERENCE 

Farmers’  Bulletins: 

No.  122.  The  Working  of  a 
Pure  Food  Law. 

No.  125.  Protection  of  Food 
From  Injurious  Temperat¬ 
ures. 

No.  142.  Nutritive  and  Eco¬ 
nomic  Value  of  Food. 

No.  375.  Care  of  Food  in  the 
Home. 

Office  of  Exp.  Sta.  Bulletin: 

No.  28.  Composition  of  Amer¬ 
ican  Food  Materials. 

Charts :  Composition  of  Foods, 
and  Food  Requirements. 

Office  of  Exp.  Sta.  Circulars: 

No.  46.  Function  and  Uses  of 
Food. 

Civics  and  economics. 

Relation  of  supply  and  demand. 
Bacteriology. 

Bacteria  on  carelessly  handled 
food  materials. 

Danger  of  infection  through 
food  materials. 

No.  89.  (A  List  of  Dietary 
Studies) . 

Office  of  Exp.  Sta.  Documents: 
No.  713.  Investigation  of  the 
Nutrition  of  Man  in  the 
U.  S. 

No.  1027.  Nutrition  Investi¬ 
gation  of  the  Office  of  Exp. 
Station  and  their  results. 

RECITATION 


LABORATORY 


Selection  and  buying  of  food  ma¬ 
terials — continued. 

Advantages  and  disadvantages 
of  buying  in  quantity. 

Relation  of  consumer  and  dealer 
to  the  pure  food  law. 
Importance  of  checking  up  bills 
and  keeping  accounts. 
Advantages  and  disadvantages 
of  cash  and  credit  systems. 


Preparation  and  service  of  meals. 

Plan  of  work. 

Economy  of  time,  labor  and 
fuel. 

Relation  of  plan  to  hour  of 
service  and  other  work  of 
the  day. 

Provision  for  comfort  and  pleas¬ 
ure. 

The  beauty  of  simplicity,  or¬ 
der  and  cleanliness. 

Reasons  for  points  in  setting  j 
table,  service  and  eating. 
Characteristics  of  a  gracious  [ 
hostess  and  a  successful 
waitress. 

Assistance  of  members  of  the 
family. 

Importance  of  the  family  meali 
and  the  relation  of  different 
members  to  it. 


Keep  account  of  actual  cost  of 
meals  prepared  and  compare 
with  estimated  cost. 

Keep  account  of  cost  of  food  at 
home  for  a  week  or  month. 


Prepare  meals. 

Take  care  of  dining  room. 

Sweep,  dust,  ventilate  and  reg¬ 
ulate  temperature  and  light. 

Set  the  table. 

Serve  meals. 

Breakfast,  luncheon,  dinner,  sup¬ 
per. 

Serve  class  and  guests. 

Practice  serving  as  hostess,  cook, 
waitress  and  guest. 


33 


RELATED  WORK  REFERENCE 


The  home. 

Kitchen  and  dining  room. 
Location. 

Plan  for  convenient,  sanitary 
and  comfortable  and  attrac¬ 
tive  rooms. 

List  of  furnishings  with  cost. 
Care  of  rooms. 

Laundering  of  linens. 

Sewing. 

Hemming  and  darning  linen. 
Chemistry. 

Nature  of  materials  used  for 
cleaning  glass,  silver,  etc. 
Physiology. 

Effect  of  “bolting  food”. 

Psychic  influence  on  digestion. 
Art. 

Suitable  color  combinations. 
Relation  of  decoration  to  pur¬ 
pose. 

Application  of  color  and  design 
in  making  menu  cards  and 
decorating  table. 

Erglish. 

Good  form  for  invitations  and 
acceptances. 


U.  S.  Dep ’t  of  Agri. 

Office  of  the  Secretary : 

Food  Inspection  Decisions. 
Reprints  from  Year-book : 

No.  221.  The  Use  and  Abuse 
of  Food  Preservatives. 

No.  455.  Use  of  the  Microscope 
in  Detecting  Food  Adultera¬ 
tions. 

No.  451.  The  Detail  of  the 
Enforcement  of  the  Food 
and  Drug  Act. 

No.  454.  Food  and  Diet  in 
the  U.  S. 

No.  342.  The  Respiration  Ca¬ 
lorimeter. 

Cornell  University  Extension  Dep ’t. 

Human  Nutrition,  Parts  I  and  II. 
Ill.  Farmers’  Institute,  Dep’t  of 
I  Household  Science  Year  Book, 
1909.  Classified  List  of  Foods. 
Ill.  State  Food  Commission,  Man¬ 
hattan  Bldg.,  Chicago.  Annual 
Report  of  State  Food  Commis¬ 
sioner.  Ill.  Dairy  and  Food 
Laws. 

Journal  of  Home  Economics : 

Oct.,  1909.  Daily  Meals  for 
School  Children. 

Feb.,  1910.  Progress  in  Nutri¬ 
tion. 

Apr.,  1910.  School  Lunches. 


Hill.  Up-to-Date  Waitress. 
Kingland.  Book  of  Good  Manners. 
Larned.  Hostess  of  Today. 
Springsteed.  Expert  Waitress. 


RECITATION 


34 

THE  HOME 


LABORATORY 


Shelter  and  home  life. 

Of  different  peoples  and  ages ;  j 
primitive,  ancient,  medieval, 
colonial,  modern. 

Homes  in  immediate  locality. 
Different  parts  of  town  or  j 
county. 

Advantages  of  the  older  and 
newer  houses. 

Imperfections  of  each. 


Location  of  the  house. 

City,  country,  or  suburban  — 
surroundings  and  amount  of 
money  to  be  spent. 

Study  of  soil  and  site. 

Exposure  to  sun,  prevailing 
winds. 

Natural  drainage. 

House  planning  and  construction. 
Kind  of  house. 

Materials  used  and  workmen 
employed. 

Style  and  size  suitable  for  loca¬ 
tion  and  family. 

Study  of  rooms  as  to  use — size, 
shape,  furniture. 

Arrangement  of  rooms. 

Essential  part  of  construction. 


Collect  pictures  of  shelter  used  by 
man  at  different  ages  and  places. 

Report  on  houses  and  something  of 
home  life  in  different  sections  of 
locality. 

Report  on  good  and  objectionable 
points  of  own  house. 

Study  pictures  illustrating  good 
and  poor  conditions. 


Visit  houses  in  the  process  of  con¬ 
struction. 

Make  sketch  of  individual  rooms 
showing  location  and  size  of  fur¬ 
niture. 

Make  plans  for  basement,  1st  and 
2nd  floors. 


35 


RELATED  WORK  REFERENCE 


History  and  geography. 

The  evolution  of  shelter  and 
home  life. 

Relation  of  location  and  climate 
to  kind  of  shelter  needed. 


Physiography. 

Formation  and  properties  of  var¬ 
ious  soils. 

Commercial  geography. 

Building  materials. 

Source,  cost,  etc. 

Drawing. 

Floor  plans. 


|  Bevier.  The  House. 

Campbell.  Household  Economics. 
Clark.  Care  of  the  House. 

Earle.  Home  Life  in  All  Lands. 
Elliot.  Household  Hygiene. 
Gannett.  The  House  Beautiful. 
Gibson.  Convenient  Houses. 
Mason.  Origin  of  Inventions. 
Mason.  First  Steps  in  Human 
Progress. 

i  Ormsby.  The  House  Comfortable. 
Parloa.  Home  Economics. 

Poor.  Rural  Hygiene. 

Powell.  The  Country  Home. 
Price.  Handbook  of  Sanitation. 
Richards.  Sanitation  in  Daily 
Life. 

Richards  &  Talbot.  Home  San¬ 
itation. 

Ritchie.  Primer  of  Sanitation. 
Roberts.  The  Farmstead. 

Starr.  First  Steps  in  Human 
Progress. 

[  Stickley.  Craftsman  Houses. 

U.  S.  Dep’t  of  Agri.,  Washington, 

|  d.  a 

Farmers  ’  Bulletins : 

No.  126.  Some  Practical  Sug¬ 
gestions  for  Farm  Build¬ 
ings. 

No.  270.  Modern  Convenien¬ 
ces  for  the  Farm  Home. 

No.  317.  The  Farm  Home. 
No.  342.  A  Model  Kitchen. 


36 


RECITATION 

LABORATORY 

Heating,  lighting,  ventilation. 

Study  of  various  systems  as  to 
construction,  convenience,  cost 
and  efficiency. 

Study  of  fuels  and  management 
of  fires. 

Relation  of  heating  and  lighting 
to  ventilation. 

Relation  of  respiration  to  ven¬ 
tilation. 

Methods  of  ventilation. 

Natural. 

Mechanical. 

Fresh  air  in  relation  to  health. 
Fresh  air  cures. 

Examine  school  and  other  public 
systems  of  heating  and  ventila¬ 
tion. 

Take  temperature  of  room  at  dif¬ 
ferent  times  and  in  different 
parts  of  the  room. 

Build  and  manage  fires  at  school 
or  home. 

Care  for  lamps. 

Read  gas  and  electric  meters. 

Prove  presence  of  carbon  dioxide 
in  the  room. 

Ventilate  room  in  different  ways. 

Water  Supply. 

Source  of  public  and  private 
supply. 

Necessity  for  pure  supply. 
Sources  of  contamination. 
Methods  of  purification. 
Municipal  and  domestic. 
Natural  and  artificial. 
Construction  of  wells  and  cis¬ 
terns. 

Visit  water  works  and  sewage  plant 
if  possible. 

Report  on  home  well  or  cistern. 
Report  on  work  of  State  Water 
Survey  and  Board  of  health. 

Disposal  of  waste — sewage,  gar¬ 
bage. 

Rural  and  city  methods. 
Immediate,  final. 

Relative  merits  of  various  ways 
of  disposing  of  waste. 
Sanitary,  economic. 

RELATED  WORK 


REFERENCE 


Physics  and  chemistry. 
Transmission  of  heat. 

Diffusion  of  gases. 

Combustion — light,  heat. 
Calorific  value  of  various  fuels. 
Composition  of  air. 

Pure,  vitiated. 

Food. 

Fuels  used  for  cooking. 
Management  of  fire. 

Geography. 

Distribution  of  coal  and  natural 
gas. 

Physiology. 

Need  of  oxygen  for  the  body. 
Effect  of  bad  air. 

Desirable  temperature. 

Light  in  relation  to  eye  strain. 


Office  of  Exp.  Sta.  Farmers’  In¬ 
stitute,  Lecture  8,  Farm  Ar¬ 
chitecture. 

Reprint  from  Year-Book  No.  475. 
The  Wastes  of  the  Farm. 

No.  518.  Comforts  and  Con¬ 
veniences  in  Farmers’  Homes. 
Commissioner  of  Buildings,  Chica¬ 
go  or  Other  Cities. 

Municipal  Code  Governing  Erec¬ 
tion  of  Buildings. 

Iowa  Agri.  College  Extension 
Dep’t.  Healthful  Homes. 


Prudden.  Drinking  Water  and  Ice 
Supplies. 

Sedgwick  &  Hough.  The  Human 
Mechanism. 

U.  S.  Dep’t.  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  43.  Sewage  Disposal  on 
the  Farm. 

No.  73.  Pure  Water. 

No.  124.  Distilled  Drinking 
Water. 

No.  262.  Water  for  Table  Use. 

No.  296.  Wells  and  Pure  Wa¬ 
ter. 

No.  309.  Ice  for  Household 
Use. 

Reprints  from  Year-Book : 

No.  262.  The  Contamination 
of  Public  Water  Supply  by 
Algae. 

No.  457.  Hygienic  Water  Sup- 
plies  for  Farms. 


38 


RECITATION  LABORATORY 


Plumbing. 

Fixtures,  traps  and  pipes. 

Purpose  of  seal,  how  main¬ 
tained. 

Location  of  pipes. 

Reference  to  cold,  ease  in  re¬ 
pairing  and  cleaning. 

Draw  plumbing  system  for  the 
house  or  practice  locating  parts 
of  plumbing. 

Clean  fixtures,  traps,  and  pipes. 

Finishing. 

Exterior. 

Material,  color. 

Interior. 

Floors,  walls,  ceilings. 
Suitability. 

Cleanliness,  durability. 
Artistic  effect. 

Collect  samples  of  papers  and  other 
wall  coverings. 

Collect  samples  of  woods  suitable  in 
kinds  and  finish  for  the  interior. 

Possibly  try  different  methods  of 
finishing  samples  of  woods. 

39 


RELATED  WORK 

REFERENCE 

Physics. 

Water  pressure  and  syphonage. 
Cause  of  bursting  of  pipes. 
Expansion  of  liquids  and  solids. 

Good  Housekeeping,  Aug.  1908, 
Feb.  1909.  The  Public  Drinking 
Cup. 

Illinois  Board  of  Health  Bulletin, 
Vol.  5,  No.  9.  Water  on  Trains. 

Journal  of  Home  Economics.  Dec., 
1909.  Influence  of  Pure  Water 
and  Air  on  Health. 

N.  H.  Sanitary  Bulletin  No.  3, 
Vol.  4.  How  Typhoid  Germs  are 
Scattered. 

University  of  Illinois  Bulletins : 
Vol.  6,  No.  3.  Mineral  Content 
of  Ill.  Waters. 

Vol.  6,  No.  4.  Municipal  Water 
Supplies  of  Ill. 

Yol.  7,  No.  2.  Chemical  and 
Biological  Survey  of  the  Wa¬ 
ters  of  Illinois. 

Manual  training. 

Kinds  of  wood  suitable. 

Method  of  finishing  woods, 
paints,  oils,  varnish,  etc. 

Batchelder.  Principles  of  Design. 
French.  Homes  and  Their  Deco¬ 
ration. 

Ward.  Color,  Harmony  and  Con¬ 
trast. 

Wheeler.  Household  Art. 

Wheeler.  Principles  of  Decora¬ 
tion. 

Country  Life  in  America. 
Craftsman. 

Good  Housekeeping. 

House  Beautiful. 

N.  D.  Exp.  Sta.  Bui.  No.  86. 

Some  Ready  Mixed  Paints. 

40 


RECITATION  LABORATORY 


•  Furniture  and  furnishings. 
Consider  as  to, 

Use  —  fulfilling  of  purpose, 
suitability. 

Special  needs  of  each  room. 
Sanitary  value. 

Condition  when  purchased. 
Ease  of  keeping  clean. 
Artistic  value. 

Harmony  and  color. 

Good  line  and  form. 

Quality  in  wood  and  textiles. 
Hangings,  rugs  or  other 
floor  coverings. 

Cost.  . 

First  cost. 

Durability  and  labor  to  keep 
clean. 


Examine  furniture  at  school  and 
home. 

Trip  to  stores  and  factories,  if  pos¬ 
sible. 

Make  list  of  furniture  and  furnish¬ 
ings  for  different  rooms. 
Kitchen,  dining  room,  bed  room, 
living  room,  sewing  room, 
laundry. 

Practice  selecting  and  combining 
samples  of  wood,  wall  coverings, 
and  textile  fabrics  which  would 
be  suitable  for  different  rooms. 

Plan  color  schemes  for  rooms  with 
different  light  exposures. 


The  lawn  and  garden. 
Laying  out  and  care  of. 


41 


RELATED  WORK  REFERENCE 


Art. 

Study  of  color. 

Harmony. 

Contrast. 

Gradation. 

Effect  of  lines. 

Vertical. 

Horizontal. 

Designs  for  household  articles. 
Color  schemes  for  interiors  using 
water  colors  or  textile  mate¬ 
rials,  wall  paper,  etc. 
Principles  governing  hanging  of 
pictures  and  arrangement  of 
room. 

Domestic  art. 

Making  household  articles. 

Table  and  bed  linen,  towels. 
Table  covers,  cushion  covers, 
etc. 


U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  185.  Beautifying  the 
Home  Grounds. 

No.  195.  Annual  Flowering 
Plants. 

No.  248.  The  Lawn. 

Reprint  from  Year-Book  No.  242. 
Plants  as  a  Factor  in  Home 
Adornment. 

Ill.  Exp.  Sta.  Circulars: 

No.  135.  How  to  Fix  Up  the 
Yard. 

No.  138.  The  Small  Home  Yard. 


42 


RECITATION 


Care  of  the  home. 

The  house. 

Source  and  danger  of  dirt. 
Ways  of  preventing  accumu¬ 
lation  of  dirt. 

Ways  of  removing  dirt. 

Order  of  cleaning  a  room. 
Materials  for  cleaning. 

Comparative  cost  and  value 
of  agents  used. 

Care  of  different  rooms. 

Care  of  various  kinds  of  fur¬ 
niture,  furnishings  and  wood 
work. 

Laundry  work. 

Materials  used. 


Water,  soap, 

bluing, 

starch. 

Agents  for 

removing 

stains. 

Agents  for 

softening 

water. 

Steps  in  the  process. 
Household  pests. 


LABORATORY 


Clean  glass  and  metals. 

Clean  wood  work. 

Clean  refrigerator. 

Make  and  use  furniture  polish. 
Bed-making  and  care  of  bed-room. 
Sweep  and  dust. 

Make  dust  gardens. 

Make  list  of  cleaning  materials, 
giving  advantages  of  each. 


Laundering. 

Remove  stains. 

Make  Javelle  water. 
Wash  and  iron. 


43 


RELATED  WORK 

REFERENCE 

Chemistry. 

Soap. 

Effect  of  acids,  etc.,  upon  metals, 
wood,  and  paint. 

Botany  or  elementary  science. 
Bacteria  and  molds. 

Classes,  growth.  • 

Balderston  and  Lunerich.  Laun¬ 
dry  Manual. 

Conn.  Bacteria,  Yeasts  and  Molds. 

Conn.  Story  of  Germ  Life. 

Gulich.  Hygiene  Series. 

Osman.  Cleaning  and  Renovating 
at  Home. 

Prudden.  Dust  and  Its  Dangers. 

Prudden.  Story  of  the  Bacteria. 

Richards  &  Elliott.  Chemistry  of 
Cooking  and  Cleaning. 

Shepperd.  Laundry  Work. 

Vail.  Approved  Methods  of  Laun¬ 
dering. 

Clothing. 

Effect  of  heat,  moisture  and  soap 
on  different  textile  fibers. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Entomology  Circu¬ 
lars  : 

No.  5.  The  Carpet  Beetle  or 
‘ ‘ Buffalo  Moth.” 

No.  34.  House  Ants. 

No.  36.  The  True  Clothes 
Moth. 

No.  46.  Hydrocyanic  Acid 
Gas  Against  Household  In¬ 
sects. 

No.  47.  The  Bed-Bug. 

No.  51.  Cockroaches. 

No.  71.  House-flies. 

Cornell  University  Extension 

Dep’t.  Insect  Pests  of  House 
and  Garden. 

Maryland  Exp.  Sta.  Bui.  No.  134. 
The  Brown  Tail  Moth,  the 
House-fly,  the  Mosquito. 

44 


RECITATION 

LABORATORY 

Care  of  the  person. 

Removal  of  waste  from  the  body. 
Excretory  system. 

The  skin,  its  structure  and 
function. 

Effect  of  baths,  hot  arid  cold. 
Effect  of  exercise,  fresh  air. 
Effect  of  diet. 

Value  of  water,  fresh  fruits 
and  vegetables,  bulk. 
Mastication  and  regularity 
in  diet. 

Care  of  hands,  nails,  mouth, 
head  and  feet. 

Relation  of  exercise,  fresh  air, 
sleep,  diet  and  cleanliness  to 
health. 

Relation  of  personal  hygiene  to 
the  public. 

Estimate  of  amount  of  water  need¬ 
ed  for  drinking  and  cleaning  per 
day. 

Make  list  of  helps  and  how  to  use 
them  for  personal  hygiene. 

Make  list  of  common  hindrances  to 
health. 

Care  of  the  family. 

The  young  and  aged. 

The  sick. 

The  home  nurse,  her  charac¬ 
teristics  and  duties. 

Care  of  herself. 

Care  of  sick  room. 

Daily  care  of  patient. 
Contagion  and  infection. 

Theory  of  disease. 

Air,  water  and  food  as  car¬ 
riers. 

Dangers  of  public  drinking  j 
cup,  etc. 

Insects  and  animals  as  carriers 
of  disease. 

Make  list  of  diseases  carried  by  air, 
water,  insects. 

45 


RELATED  WORK  REFERENCE 


Physiology  and  hygiene. 
Nervous  system. 
Digestive  system. 
Excretory  system. 
Hygienic  clothing. 


Food. 

Food  requirements. 

For  infants,  the  aged,  the  sick. 
For  the  school  girl. 


Bacteriology. 

Disease  germs. 

How  spread. 

How  killed. 

Conditions  favoring  and  re¬ 
tarding  growth. 


Le  Bosquet.  Personal  Hygiene. 
Meylan.  Personal  Hygiene. 
Ravenhill.  Practical  Hygiene. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  377.  Harmful  Headache 
Mixtures. 

Boston  Health  Education  League. 
Booklets  on  Hygiene. 


Harrison.  Home  Nursing. 

Holt.  Care  and  Feeding  of  Chil¬ 
dren. 

Manning.  First  Principles  of 
Nursing. 

Pope.  Home  Care  of  the  Sick. 
Winter.  Feeding  of  Infants. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers  ’  Bulletins : 

No.  155.  How  Insects  Affect 
the  Health  of  Rural  Dis¬ 
tricts. 

No.  412.  The  Typhoid  or 
House-fly. 


46 


RECITATION 

LABORATORY 

Care  of  the  family — continued. 
Work  of  Board  of  Health. 
Protection  of  public  on  street 
and  car. 

Laws  prohibiting  expecto¬ 
rating,  etc. 

Importance  of  clean  streets. 
Precautions  to  prevent  spread 
of  disease. 

Isolation,  disinfection. 
Examination  of  milk,  water, 
and  food  supply. 

Report  on  work  of  Board  of  Health. 
Expose  dust  gardens  out  of  doors 
on  a  windy  day. 

Emergencies. 

Treatment  for  fainting,  wounds, 
hemorrhages,  burns,  frost¬ 
bites,  sprains,  dislocation,  frac¬ 
tures,  drowning,  suffocation. 
Poisons. 

Classes — treatment. 
Transporting  the  injured. 

Prepare  and  apply  antiseptics,  ban¬ 
dages,  splints,  poultices. 

Make  list  of  emergency  outfit. 

47 


RELATED  WORK 

REFERENCE 

' 

Office  of  Solicitor  Circular. 

No.  13.  The  Quarantine  Law. 

City  Health  Ordinances. 

Ill.  Board  of  Health,  1909. 

Cause  and  Prevention  of  Con¬ 
sumption. 

Journal  of  Home  Economics: 

Apr.,  1909.  Campaign  Against 
Tuberculosis. 

Apr.,  1909.  Typhoid. 

June,  1909.  The  Ply  and  Ty¬ 
phoid. 

Aug.,  1910.  Communicable  Dis¬ 
eases  and  Sanitation. 

Aug.,  1910.  Kill  the  Fly. 

Richmond,  Va.,  City  Health  Dep’t. 

Extermination  of  the  Mosquito. 

State  Board  of  Health  Bulletins. 

• 

Hope.  Till  the  doctor  comes. 

48 


RECITATION  LABORATORY 


Maintenance  of  the  home. 

Relation  of  individuals  to  family 
as  a  whole. 

Division  of  labor. 

Some  responsibility  for  each 
member  of  family. 
Management. 

Division  of  income. 

Buying. 

Economy  and  use  of  money. 
Relative  merits  of  cash  and 
charge  systems. 

Banking. 

Importance  of  planning. 
Buying  in  quantity,  storage. 
Keeping  accounts. 

System  in  work. 

Various  kinds  of  work. 

Best  time  for  doing. 
Relative  importanace. 
Economy  in  time  and 
strength. 

Labor  saving  devices. 
Importance  and  use  of 
leisure  time. 

Relation  of  home  to  society. 
Effect  of  extravagance. 

Effect  of  carelessness  and  bad 
management  upon  the  com¬ 
munity. 

Hospitality. 


Summary. 

Importance  of  the  home. 

To  the  individual. 

To  the  family. 

To  the  community. 

Influence  of  the  community  upon 
the  home. 


List  ways  in  which  the  high  school 
girl  might  assist  in  the  home. 

Plan  expenditure  of  imaginary  sal¬ 
ary  for  one  month,  compare  with 
actual  budget  and  actual  expense 
if  possible. 

Plan  supplies  to  be  ordered  for  a 
month,  week  or  day. 

Report  on  market  prices  at  differ¬ 
ent  seasons. 


Keep  account  of  actual  expenses, 
personal  and  family. 

Plan  work  for  one  week. 


List  problems  of  the  home  maker 
in  the  effort  to  have  the  home 
attractive,  comfortable,  happy, 
and  healthful. 


49 


RELATED  WORK  REFERENCE 


Food. 

Cost  of  food. 

Planning  meals. 

Preparing  and  serving  meals. 
Clothing. 

Cost  of  clothing. 

Economics. 

Law  of  supply  and  demand. 


Campbell.  The  Easiest  Way  in 
Housekeeping  and  Cooking. 
Hunt.  Home  Problems  From  a 
New  Standpoint. 

Richards.  The  Art  of  Right  Liv¬ 
ing. 

Richards.  The  Cost  of  Cleanliness. 
Richards.  The  Cost  of  Food. 
Richards.  The  Cost  of  Living. 
Richards.  The  Cost  of  Shelter. 
American  School  of  Home  Econom¬ 
ics,  Sept.,  1908.  Up-to-date 
Home — Labor  Saving  Devices. 
Atlantic  Monthly,  Apr.,  1910.  Cost 
of  Living. 

Cornell  University  Etension 
Dep ’t.  Saving  strength. 

Good  Housekeeping,  Apr.,  1910. 
Cost  of  Living. 

Journal  of  Home  Economics: 

Dec.,  1909.  A  Study  of  House¬ 
hold  Expenditures. 

Feb.,  1910.  Standardizing  the 
Home — The  Dwelling  House 
Score  Card. 


RECITATION 


50 

CLOTHING 


LABORATORY 


Equipment  for  sewing. 

Equipment  needed  for  hand- 
sewing. 

The  work  box  and  its  contents. 
Sewing  machine. 

Construction  and  care  of. 
Suitable  chairs  and  tables. 
Lighting  of  the  room. 


Use  or  purpose  of  clothing. 
Fulfillment  of  purpose. 

Under  and  outer  garments. 
Suitability  of  clothing  for  va¬ 
rious  occasions  —  business, 
home,  sick  room,  etc. 

Clothing  in  relation  to  health. 
Effect  of  too  little  and  too 
much  clothing. 

Effect  of  pressure. 

Loosely  and  closely  woven  fab¬ 
rics. 

Non-porous  clothing. 


Select  and  list  price  of  individual 
sewing  equipment. 

Clean,  oil,  and  use  machine  and  at¬ 
tachments. 


Collect  reference  and  pictures  of 
clothing  of  primitive  and  modern 
times. 

Possible  trip  to  library  and  mu¬ 
seum  or  store  to  see  fabrics  and 
garments  of  ancient  and  modern 
use. 

Criticise  own  clothing  on  basis  of 
purpose. 

Plan  clothing  for  various  seasons 
and  occasions. 


51 


RELATED  WORK  REFERENCE 


History. 

Invention  of  sewing  machine,  and 
its  effect  on  the  household. 

Physics. 

Construction  of  sewing  machine. 

The  home. 

Location  and  furnishing  of  sew¬ 
ing  room. 

Lighting  of  sewing  room. 

History. 

The  evolution  of  clothing  from 
primitive  to  modern  times. 

The  adornment  of  savages. 

The  protection  of  primitive 
man. 

Different  materials  used. 
Clothing  of  various  races  and 
ages. 

Inventions  making  modern  pro¬ 
cesses  possible  and  their  effect 
on  progress  and  home  life. 

Hygiene  and  physiology. 

Structure  and  function  of  the 
skin. 

Respiration  and  circulation. 

Hygiene  of  clothing. 


Blair.  Sewing  and  Garment  Draft¬ 
ing. 

Byrn.  Progress  of  Invention  in 
the  19th  Century. 

Earle.  Colonial  Days  in  Old  N.  Y. 

Earle.  Customs  and  Fashions  in 
Old  New  England. 

Earle.  Home  Life  in  Old  Colonial 
Days. 

Earle.  Two  Centuries  of  Costume 
in  America. 

Harrington.  Manual  of  Hygiene. 

Jolly.  Man  Before  Metals. 

Le  Bosquet.  Personal  Hygiene. 

Mason.  Origin  of  Invention. 

Mason.  Woman’s  Share  in  Primi¬ 
tive  Culture. 

Morris.  Home  Life  in  All  Lands. 

Rocheleau.  Great  American  Indus¬ 
tries. 

Robida.  Ten  Centuries  of  Cos¬ 
tume  in  America. 

Sedgwick  &  Hough.  The  Human 
Mechanism. 

Starr.  First  Steps  in  Human  Prog¬ 
ress. 

Watson.  Textiles  and  Clothing. 

Craftsman  Magazine,  Vol.  9,  p.  749. 
Ten  Generations  of  Fashion. 

Journal  of  Home  Economies,  June, 
1910.  Hygienic  Dress  and  Dress 
Reform. 

Review  of  Reviews,  Vol.  7,  p.  312. 
Dress  Reform. 


52 


RECITATION  LABORATORY 


Materials  used. 

Cotton,  wool,  flax,  silk. 

Structure  and  composition. 
Effect  of  heat,  acids,  alkalies, 
moisture,  light. 

Conductive  and  absorptive 
properties  of  the  different 
fibers. 

Suitability  of  each  for  under 
and  outer  clothing. 
Manufacture  of  the  fibers  into 
clothing. 

Bleaching,  dyeing. 

Printing,  mercerizing. 

Use  of  uncommon  fibers  such  as 
jute,  ramie,  pineapple,  cocoa- 
nut. 

.  Leather,  fur,  and  rubber  as  ma¬ 
terials  for  clothing. 


Collect  samples  of  raw  materials. 
Examine  fibers. 

Test  samples  to  determine  quality. 
Fiber  or  fibers  present. 

Closeness  of  weave. 

Adulterants. 

Trip  to  carpet  loom  or  factory  if 
possible. 

Determine  characteristics  of  warp 
and  woof  of  cloth. 

Make  textile  collections  illustrating 
the  variety,  quality  and  price  of 
finished  products  of  different 
fibers. 


53 


RELATED  WORK 


REFERENCE 


Commercial  geography  and  history. 
Growth  and  cultivation  of  fibers. 
Labor  involved  and  cost  of  pro¬ 
ducing  different  fibers. 
Evolution  of  spinning  and  weav¬ 
ing. 

Modern  process  of  manufacture. 


Carpenter.  How  the  World  is 
Clothed. 

Chamberlain.  How  We  Are 
Clothed. 

Cole.  Encyclopedia  of  Dry  Goods. 
Dana.  Cotton  from  Seed  to  Loom. 
Hunt.  Forage  and  Fiber  Crops  of 
America. 

McLaren.  Spinning  Woolen  and 
Worsted. 

Marsden.  Cotton  Spinning. 
Marsden.  Cotton  Weaving. 
Matthews.  Textile  Fibers. 
Wilkinson.  Story  of  the  Cotton 
Plant. 

Wright.  Industrial  Evolution  of 
the  United  States. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Farmers’  Bulletins: 

No.  27.  Flax  for  Seed  and 
Fiber. 

No.  69.  Flax  Culture. 

No.  137.  Angora  Goat. 

No.  165.  Silk  Worm  Culture. 
No.  274.  Flax  Culture. 

No.  302.  Sea  Island  Cotton. 
Office  of  Exp.  Sta.  Bulletin : 

No.  33.  The  Cotton  Plant; 
History,  Botany,  Character¬ 
istics,  Culture,  and  Uses. 
Office  of  Fiber  Investigation. 
Report  4, 

Flax  Culture  in  Ireland, 
Belgium,  Austria,  Russia. 
Report  106,  Flax  for  Seed 
and  Fiber. 


54 


RECITATION 

LABORATORY 

Selection  of  materials  for  class  use. 

For  articles  or  garments. 

Purpose,  cost,  durability. 

Width,  amount,  allowing  for 
shrinkage. 

Color,  design,  weave,  and 
finish. 

Genuineness,  quality. 

For  trimming. 

Comparative  value  of  hand 
and  machine  work. 

Desirable  qualities  for  trim¬ 
mings. 

Good  edge,  simple  design. 

Kinds  of  embroidery,  laces, 
drawn  work,  etc. 

Harmony  of  material  and 
trimming  in  quality  and 
color. 

Inappropriateness  of  color  in 
trimming  undergarments. 

Examine  samples  and  discuss  suit¬ 
ability. 

Combine  samples  of  textile  fabrics 
to  show  suitable  color,  quality, 
and  finish  for  suits  for  different 
occasions  and  individuals. 

Buy  materials  for  articles  to  be 
made. 

Select  trimmings,  thread,  etc. 

List  cost  of  materials. 

Selection  of  design  for  making. 
Purpose  of  article. 

Form  and  size  of  individual. 
Personality  and  occupation  of 
individual. 

Artistic  effect. 

Good  lines. 

Good  color  combinations. 

Effect  of  light  on  materials  of 
various  color,  quality,  finish. 
Time  and  money  to  expend  on 
making  and  laundering. 

Make  design  for  garments. 

Take  measures. 

Draft  patterns. 

Compare  and  use  drafted  and 
bought  patterns. 

Criticise  designs  for  clothing  in 
magazines  and  papers. 

55 


RELATED  WORK 

Reference 

History  and  economics. 

Laces  of  different  ages  and  races. 
Conditions  under  which  hand 
work  is  done. 

Price  paid  for  hand  labor. 

Lives  of  people  doing  work. 

Reprints  from  Year-Book : 

No.  234.  The  Future  Demand 
for  American  Cotton. 

No.  308.  Consumption  of  Cot¬ 
ton  in  Cotton  States. 

No.  313.  U.  S.  Dep’t  of  Agri. 
and  Silk  Culture. 

No.  314.  Growing  of  Long- 
Staple  Upland  Cotton. 

Cosmopolitan,  July,  1904.  Cotton. 

Corticelli  Silk  Mills.  Silk,  Its  Ori¬ 
gin,  Culture,  and  Manufacture. 

Harper’s  Weekly,  Mar.  5,  1910. 
Deceiving  the  Shopper. 

Outlook,  Vol.  69,  p.  59.  Cotton. 

Scribner,  Vol.  90.  Manufacture  of 
Clothing. 

Art. 

Designing  dresses,  hats,  and  suits 
for  different  occasions. 

Coloring  designs  made  for  differ¬ 
ent  occasions  and  individuals. 

Lines  of  human  form. 

Straight  lines  and  good  curves. 

Artistic  and  appropriate  designs 
for  trimmings,  household  arti¬ 
cles  and  personal  articles  as 

Batchelder.  Principles  of  Design. 
Gingles.  Garment  Drafting  and 
Simple  Rule  Method. 

Ward.  Color,  Harmony,  and  Con¬ 
trast. 

Craftsman. 

Delineator. 

Good  Housekeeping. 

Harper’s  Bazaar. 

belt  buckles,  hand  bags,  card 
cases,  etc. 


56 


RECITATION 

LABORATORY 

Cutting. 

Economy. 

Matching  pattern  in  cloth. 
Arrangement  of  pattern  with 
weave. 

Cut  out  garments. 

Making. 

Characteristics  of  good  work¬ 
manship  in  the  making  of  gar¬ 
ments  or  articles. 

Keep  materials  and  hands  clean 
while  sewing. 

Baste,  fit,  stitch  and  finish  under¬ 
garments  as  drawers,  underwaist 
and  skirt  or  gown. 

Make  suitable  seams,  bands,  bind¬ 
ings,  facings,  corners. 

Make  tucks  and  put  on  trimmings. 

Make  shirt  waist  and  wash  dress. 

Possibly  make  wool  skirt. 

Household  fabrics  and  articles. 
Suitability  of  textile,  color  weave 
and  finish  to  purpose. 

Make  simple  and  more  difficult  dec¬ 
orative  stitches  on  underwear, 
waist  or  household  articles. 

Make  designs  for  patterns  to  be 
worked. 

Buttonhole  edge  of  towel,  scarf, 
center  piece  or  undergarment. 

Design  and  embroider  monograms 
for  linen  or  underwear. 

Possibly  make  lace  or  drawn  work 
for  trimming  a  small  article. 

57 


RELATED  WORK 


REFERENCE 


Hapgood.  School  Needle  Work. 

McGlauflin.  Handicraft  for  Girls. 

Wakerman  &  Heller.  Scientific  Sew¬ 
ing. 

Woolman.  Sewing  Course  for 
Schools. 

Butterick  Pattern  Co.  Dressmak¬ 
ing  Up-to-Date ;  Embroideries 
and  their  Stitches. 


The  home. 


Textile  furnishings  for  dining 
room,  bed  rooms,  and  living 
room. 


Wheeler.  Household  Art. 

Wheeler.  Principles  of  Decoration. 


RECITATION 


LABORATORY 


Gift  Sewing. 

Importance  of  usefulness. 
Suitability  of  article  to  person. 


Millinery. 

Study  of  materials  used  as 
braids,  silks,  satins,  velvets, 
feathers,  flowers. 

Color,  harmony,  and  study  of 
line  in  relation  to  the  face, 
figure,  and  costume. 

Style  of  hat  to  suit  a  becoming 
and  suitable  arrangement  of 
the  hair. 

Work  of  the  Audubon  society. 


Care  of  clothing. 

New  clothing. 

Sanitary  condition  of  gar¬ 
ments. 

Consumer’s  League,  White 
List. 

Laundering  or  sunning  and 
airing  of  clothing  as  it 
comes  from  the  store. 
Clothing  that  has  been  worn. 
Airing  and  folding  or  hanging 
after  wearing. 

Brushing,  pressing. 

Mending. 

Importance  of  fastenings, 
bindings,  etc. 


List  of  household  and  personal  ar¬ 
ticles  that  might  be  designed, 
made  and  decorated  for  gifts. 

Plan  a  certain  number  of  articles 
for  a  given  price. 

Design,  make,  and  decorate  one  or 
more  articles. 


Plan  color  and  design  to  fit  one’s 
own  face  and  personality. 

Select  materials. 

Renovate  materials. 

Make  a  simple  hat  or  select  mate¬ 
rials  and  style  and  have  it  made, 
or  make  over  a  hat,  or  select  and 
combine  samples  of  materials 
that  harmonize  in  color,  quality 
and  finish. 

Figure  cost  of  hat  made  or  selected. 
Criticise  prevailing  style. 


Report  on  sanitary  conditions  of 
stores  and  those  handling  gar¬ 
ments  .  with  the  Consumer ’s 
League  mark. 

Report  on  ready  made  garments 
bought  or  seen  in  the  stores. 


Darn  and  patch. 


RELATED  WORK 


REFERENCE 


Art. 

Designing  hats  and  suits  for  dif¬ 
ferent  people  and  occasions. 
Color  and  form  in  relation  to  the 
face  and  figure. 


Civics  and  Economics. 

Sanitary  condition  of  factories. 
Laws  regulating  child  labor  and 
sweat  shops. 


Hygiene. 

Bathing. 


Conn.  Bacteria,  Yeasts,  and  Molds. 

Conn.  Story  of  Germ  Life. 

Prudden.  Dust  and  Its  Dangers. 

Chautauquan,  Vol.  59,  p.  106.  Con¬ 
sumer’s  League. 

Consumer’s  League,  105  E.  22d  St., 
N.  Y.  City.  Consumer’s  League 
Literature. 

Outlook,  Vol.  91,  p.  616.  Consum¬ 
er’s  League. 

Survey,  Vol.  23,  p.  700.  Consum¬ 
er’s  League. 


RECITATION 


LABORATORY 


Care  of  clothing — continued. 

Laundering. 

Marking. 

Place  for  soiled  clothing. 

Effect  of  heat,  soap,  and  water 
on  different  fabrics,  finishes, 
and  colors. 

Setting  of  colors. 

Removal  of  stains. 

Renovating  and  freshening  old 
garments. 

Storing  or  packing  the  winter 

clothing. 

Life  history  and  habits  of  the 
moth. 


Cost  of  clothing. 

Comparative  cost  and  desirabil¬ 
ity  of  ready  made,  home  made, 
and  tailored  clothing. 

Reducing  cost  of  clothing. 

Planning  supplies  and  buying 
in  quantity. 

Careful  selection  of  time  to 
buy. 

Avoiding  extremes. 

Keeping  accounts. 

Monthly  and  yearly  sum¬ 
mary. 

Simplifying  design  for  mak¬ 
ing. 

Use  of  material  and  style  that 
are  easily  laundered  and 
pressed. 

Use  of  simple  hand  work  in 
place  of  elaborate  trim¬ 
mings. 

Relation  of  cost  of  clothing  to 
total  cost  of  living  and  to  in¬ 
come. 

Suitability  of  apparel  in  rela¬ 
tion  to  income. 


Mark  clothing. 

Wash  and  iron  clothing  or  samples 
of  cotton,  wool,  linen,  and  silk  of 
different  colors  and  finishes. 
Remove  stains  from  clothing. 


Figure  cost  of  materials  in  gar¬ 
ments  made. 

Figure  cost  of  labor  in  making 
garments. 

Compare  cost  of  garments  of  the 
same  quality  when  made  by  stu¬ 
dents,  when  bought  ready  made, 
and  when  they  are  hired  made. 

Plan  and  figure  cost  of  clothing  for 
one  year. 

Compare  cost  of  different  articles 
as  underclothing,  dresses,  hats. 

List  materials  that  might  be  bought 
in  quantity. 

Plan  to  reduce  cost  to  the  mini¬ 
mum. 

Keep  account  of  money  spent  for 
clothing  for  a  certain  period. 

Compare  with  plan  made  for  cloth 
ing  for  the  year. 

Make  charts  showing  relation  of 
cost  of  clothing  to  total  cost  of 
living  and  to  income. 

Criticise  own  clothing  on  basis  of 
healthfulness,  artistic  qualities, 
economy  and  suitability. 


RELATED  WORK 


REFERENCE 


The  home. 

Equipment  of  place  for  doing 
laundry  work. 

Agents  used. 

Steps  in  the  process. 

The  home  and  public  laundry. 

Dodd.  Chemistry  of  the  House 
hold. 

Osman.  Cleaning  and  Renovating 
at  Home. 

Parloa.  Home  Economics. 

Richards  &  Elliott.  Chemistry  of 
Cooking  and  Cleaning. 

Shepperd.  Laundry  Work. 

U.  S.  Dep’t  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Entomology  Circular: 
No.  36.  The  True  Clothes 
Moth. 

Civics  and  economics. 

Law  of  supply  and  demand. 

Cost  of  raw  materials. 

Cost  of  labor  and  machinery. 

Cost  of  patents. 

Cost  of  skilled  and  unskilled  la¬ 
bor. 

Cost  of  producing  materials  of 
new  design  and  finish  as  com¬ 
pared  with  old  and  standard 
patterns. 

Laws  governing  conditions  in 
factories ;  child  labor  and 
sweat  shops. 

